RECIPES OF MALAYSIA

Ingredients

1 large

4

60 gm

680 gm

115 gm

1 1/2 tsp

1 tsp

1

3 tsp

3 sprig

Some

Pomfret
Ladies fingers (cut into halves)
Tamarind pulp
Water
Shallots
Salt
Sugar
Pink ginger bud (bunga kantan)
Cooking oil

Mint leaves (for garnishing)
Finely sliced ginger bud (for garnishing)

10

5

2 stalks

2 1/2 cm

2 1/2 cm

1

Dried chillis

Fresh red chillis

Lemon grass

Galangal

Turmeric

Dried shrimp paste (belacan) (5 cm x 2.5 cm x 0.6 cm)

1. To repare curry paste::
   (a) Slice lemon grass.
   (b) Grind or pound fresh and dried chillis, lemon grass, shallots and dried shrimp paste (belacan) into a smooth curry paste

2. Cut fish into 4 cutlets, rub 1/2 tsp salt over them and rinse just before cooking

3. Prepare tamarind juice in 680 ml water and add 1 tsp salt and sugar

4. Slice finely pink ginger bud (bunga kantan)

5. Boil halved ladies fingers till soft and put aside

6. Heat oil and fry curry paste until soft and fragrant then add pink ginger bud (bunga kantan) and stir evenly

7. Add tamarind juice mixture and bring to boil, stirring well

8. Add fish and allow to simmer for 10 minutes or until fish is cooked

9. Serve garnished with mint leaves and finely sliced ginger bud